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Date Published: 12/09/2022
Abstract Views: 130
Views PDF: 77
Issue
Vol. 14 No. 6 (2018)
Section
ORIGINAL RESEARCH
How to Cite
1.
TRAN XH. EFFECTS OF STERILIZATION PROCESSING ON QUALITY OF WATER CALTROP MILK. Tạp chí Dinh dưỡng và Thực phẩm. 2022;14(6):100-107. Accessed July 3, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/359

EFFECTS OF STERILIZATION PROCESSING ON QUALITY OF WATER CALTROP MILK

Xuan Hien TRAN1,
1 An Giang University, Vietnam

Main Article Content

Abstract

Water caltrop was processed into nutritious drink (water caltrop milk). The study investigated effects of sterilization temperature (110, 115, 121 and 1250C) and time (5, 10,
15 and 20 min) on the quality of water caltrop milk. The results showed that the product
sterilized at 1210C for 10 min had high sensory quality, good food safety features and extended shelf-life.

Article Details

Keywords

Sterilization, Colony Forming Unit (CFU)